Beans with Parsley Sauce

2 pounds fresh green beans, trimmed

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon salt

1/8 teaspoon pepper

1-1/2 cups chicken broth

2 egg yolks

1/2 cup 2% milk

1 cup minced fresh parsley

1. Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, melt butter over medium heat. Stir in the flour, salt and pepper until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.

2. In a small bowl, combine egg yolks and milk. Stir a small amount of hot broth mixture into egg mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes or until thickened and coats the back of a metal spoon. Stir in parsley. Drain beans; serve with sauce.Yield:8 servings.

From Taste of Home